Ingredient list:
- 1 ½ cups cooked Chickpeas
- 1/3 cup Tahini
- 2 tablespoons Olive oil
- 2 tablespoons lemon juice
- 1 garlic clove
- Salt to taste
- 5 tablespoons water
- Sazon veggie seasoning
- Paprika, parsley to garnish or try coriander and cumin
How-to:
- Soak chickpeas before cooking on stovetop. This can be done overnight or for at least 8 hours if you have enough time to plan. (TIP: For a fast soak put chickpeas in a large pot with water and bring to a boil. Cook for 2 min, then turn heat off and let sit for an hour or until softened.)
- Stovetop cooking: drain soaking chickpeas then pour into a deep frying pan with 7 cups of water and seasoning, or enough until they are fully submerged. Bring to a brief boil then turn heat down to medium and continue to cook for 30 min to 1 hour, or until softened. Instant pot: Soaking optional. Add chickpeas and at least 6 cups of water with seasoning into instant pot and cook on high pressure for 50 min. Allow 10 min for steam to vent.
- Once chickpeas are cooked add them to a blender with tahini, olive oil, lemon juice, garlic, and salt. Blend until smooth while adding water as needed until the hummus does not get stuck to the sides of the blender.
